Sate Muar Dan Kuah Sate (Malaysian Satay With Peanut Satay Sauce)

Cooks in 1 hour     Serves 4    


  • 500 gram boneless beef - cut to bite size pieces
  • 250 gram chicken breast - cut to bite size pieces
  • 2 tablespoons Sugar
  • 1 teaspoon salt
  • 30 bamboo skewers - soaked overnight to avoid from easily burnt during grilling
  • Satay marinade:
  • 6 shallots
  • 2 cloves garlic
  • 3/4 tablespoon turmeric powder
  • 4 stalks lemongrass - bruised
  • 3/4 tablespoon curry powder
  • Side serving dishes:
  • 1 cucumber - cuts to wedges
  • 1 onion - peeled and cuts to wedges
  • 1 bowl nasi impit or as needed
  • Peanut Stay Sauce:
  • 1 onion
  • 3 cloves garlic
  • 1/3 inch galangal - peeled
  • 1/3 inch ginger - peeled
  • 2 stalks lemongrass - thinly sliced
  • 1/2 tablespoon sambal olek or cili boh
  • 150 gram dried peanuts - toasted or fried and coarsely ground
  • 1/2 cup water
  • 1/2 teaspoon tamarind puree
  • 2 tablespoon sugar
  • 2 tablespoon palm sugar or muscovado sugar
  • Salt to taste


  • Satay:
  • Pound the shallots and garlic using the mortar and pestle until smoothly crushed.
  • In a bowl pour the blended ingredients onto the beef (then repeat the same procedure tot he chicken meat as well) together with sugar and salt. Mixed them well together.
  • Skewer the meat with the bamboo sticks/skewers.
  • Leave to marinade overnight.
  • When the satay are ready, grill them over a charcoal fire until cooked.
  • (The other method but NOT ORIGINAL method, you can deep fried for couple of minutes or until the meat cooked but not dry).
  • Peanut Satay Sauce:
  • Fry the onion, garlic, ginger, lemongrass and galangal for couple of minutes only. Set aside.
  • Blend them together by using food processor or blender until smooth.
  • Heat up cooking oil using medium heat and add in the blended paste and chili paste or cili boh.
  • Stir well and fry until frgrant.
  • Add in the ground peanuts, water, tamarind puree, sugar, palm or muscovado, sugar and salt.
  • Taste the sugar and salt. Stir well and simmer until thickens.
  • Serve the grilled satays together with cucumber, onions, peanut satay sauce and nasi impit (compressed rice).

About the Chef

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